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cooking with bruce and mark


Join us as we cook through a new recipe in almost every episode of our podcast, straight from our kitchen to yours. And look for the smaller bonus episodes in which we take down cooking myths or work through some of the common cooking mistakes. We'll make your laugh. Promise.

Sep 22, 2017

Last week, I was out shopping for groceries to test recipes for an online cooking class we were teaching when Mark texted and said "can you pick up fish for dinner, let's have it curried." There I was, already at the fish counter at Whole Foods with an array of fish in front of me. I knew that red snapper was perfect for curry, but it wasn't a positive choice from seafoodwatch.org, an organization that tells you which species are sustainably fished and which should be avoided. So I looked up their website right there on my phone and compared what I saw in the case to what those fish experts were telling me. We ended up with black tail snapper, a thick, firm white fleshed fish. This curry is fragrant, rich, and super fast to make. The sauce is made with ginger, lemongrass, green curry paste, and turmeric. It cooks for about 15 minutes before adding the fish which goes another 10 minutes or so. Try it, and if you're in doubt about which fish to buy for this dish or any other just look up the info at seafoodwatch.org. 

--bruce